Semolina milk bread
To continue the story of milk/sandwich bread, I decided to change it all up, and tried using semolina in the dough, to finally add an egg, increase the hydration (~70%), and do a double rise. Also made two loaves, but each was much smaller. Due to scheduling, I had to do a long retard too. Here is the formula: https://fgbc.dk/1moj
I made the dough late afternoon, left for a few minutes to hydrate, kneaded with slap and folds and thenand let it rise about 40% (in a straight sided container) at 28°C. Then it was late, and I shaped it and retarded until next evening, when I took them out of the fridge and proofed at 28°C again until about double in size. Brushed with egg and sprinkled with sesame seeds on top. Baked at 180°C on the lowest rack with top and bottom heat. Barely any oven spring, essentially just enough to smooth out any irregularities in the shape of the loaves.
I love their look and the colour from semolina, and the crumb is just a little more open due to higher hydration. Not sure the higher hydration is worth it for this style of bread (tbh I just wanted to finish the bottle of milk we had and decided to try and see what happens if I don't adjust the flour, not specifically planned this), but I'd say the crumb is still sufficiently tight for PB&Js, for example. And the flavour is great. The semolina adds a little bit of that nuttiness, which is nice, although it somewhat disappears into background when using strong flavours for toppings. And a little sprinkle of sesame seeds is a nice addition!